Mom's Whole Wheat Blueberry Pancakes

Mom's Whole Wheat Blueberry Pancakes

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 7.2 g
  • Cholesterol: 49.9 mg
  • Sodium: 550.6 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Mom's Whole Wheat Blueberry Pancakes calories by ingredient
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Serve with fresh fruit for a nutrious start to the day. Serve with fresh fruit for a nutrious start to the day.
Number of Servings: 6


    1/2 c All Purpose Flour
    3/4 c Whole Wheat Flour
    3/4 tsp Baking Powder
    2 tbsp Sugar
    1 lg Egg
    3/4 c Nonfat Milk
    3 tbsp Butter
    1 c Fresh or Frozen Blueberries


1. Warm cast iron skillet over medium high heat.
2. Sift all dry ingredients together in a large bowl.
3. Lightly scramble egg. Melt butter.
4. Add egg, milk, and butter to dry ingredients.
5. Mix gently. Fold in blueberries.
6. Drop by rounded tablespoons into hot cast iron skillet. (No butter or oil should be required for a well-seasoned pan.) Turn when bubbly.

Makes 12- 4" pancakes. 2 pancake per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user HOUNDPUPPIES.

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Member Ratings For This Recipe

  • Good
    These were good but needed a full cup of milk. The batter was too thick and my first batch was small and too thick. After adding more milk, they came out more like pancakes than blobs. A great weekend treat! - 6/23/07

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  • Very Good
    Very tasty, they don't even need syrup. - 4/7/07

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